Healthy Japanese Cooking

Healthy Japanese Cooking Author Makiko Sano
ISBN-10 1849496692
Year 2015-09-01
Pages 128
Language en
Publisher Quadrille Publishing
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Shoku-Iku is the way that Japanese people are taught about healthy food. This book reveals the secrets to how the Japanese stay so healthy in easy-to-follow principles so you, too, can learn to eat mindfully, the Shoku-Iku way. Each of the five recipe chapters centers on one cooking method: steaming (or microwaving); grilling; simmering; no-cook; and sushi. The seventy brand-new simple recipes are largely gluten and dairy free; and the clear and graphic illustrated spreads show you how to choose which vegetables, fish or grains to eat in order to optimize your health and help with specific ailments.

Simply Japanese

Simply Japanese Author Yoko Arimoto
ISBN-10 4770031025
Year 2010-01-25
Pages 157
Language en
Publisher Kodansha Amer Incorporated
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Suitable for people taking their first step into Japanese cuisine, this book provides explanation of the Japanese eating style, from small serving bowls and chopsticks, to the Japanese philosophy of healthy eating. It illustrates the key points of each method with colour pictures. For people taking their first step into Japanese cuisine, the book provides a full explanation of the Japanese eating style, from small serving bowls and chopsticks, to the Japanese philosophy of healthy eating. Methods range from simple one-two-three steps, like learning to make your own teriyaki

Healthy Japanese Cooking

Healthy Japanese Cooking Author Hiroko Fukuhara
ISBN-10 0834803976
Year 1997
Pages 126
Language en
Publisher Weatherhill, Incorporated
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When most of us think of Japanese food, we think of sushi, tempura and sukiyaki. But the actual daily diet of most Japanese is quite different from such restaurant fare and it is that home-cooked diet that has given the Japanese one of the highest life expectancies and the lowest rates of obesity and heart disease in the world.

Foods That Heal

Foods That Heal Author Bernard Jensen
ISBN-10 0895295636
Year 1993
Pages 330
Language en
Publisher Penguin
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Describes the nutritional and therapeutic benefits of various fruits and vegetables, offers advice on diet and nutrition, and suggests healthful recipes

Cook Japan Stay Slim Live Longer

Cook Japan  Stay Slim  Live Longer Author Reiko Hashimoto
ISBN-10 9781472933256
Year 2017-01-12
Pages 240
Language en
Publisher Bloomsbury Publishing
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Debunking the myths surrounding the complexity and accessibility of Japanese food, Reiko Hashimoto's new book is packed full of delicious dishes for a sustainable, slimming diet and long healthy lifestyle. The benefits of the Japanese diet are explored in detail Â? for example slim physique, stable blood sugar, increased joint flexibility and a longer lifespan Â? followed by an introduction to key Japanese fresh and store cupboard essentials. With easy to follow instructions, the 100Â?120 recipes found in this book vary from basics to the more technically complex, perfect for all those wishing to perfect the art of Japanese home cooking. Brand new photography will accompany the majority of the recipes, and menu plans will be provided to allow the reader to plan for dinner parties and special occasions. Nutritional details give context to the recipes and allow those following 5:2 or a calorie-based diet to enjoy the recipes. With Japanese food so enjoyed in restaurants, from high-end gourmet to mid-price sushi and takeaways, this is the perfect book for home cooks.

Shoku Iku Japanese

Shoku Iku Japanese Author Makiko Sano
ISBN-10 1849495629
Year 2015-01-01
Pages 128
Language en
Publisher
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This book reveals the secrets to how the Japanese stay so healthy in easy-to-follow principles so you, too, can learn to eat mindfully, the Shoku-Iku way. Each of the five recipe chapters centres on one cooking method: steaming (or microwaving); grilling; simmering; no-cook; and sushi. You don't even need an oven to make the recipes. Learn how to make perfectly steamed sea bream in the microwave and serve with with a light, ultra-savoury dressing, or grill up a satisfying Japanese turkey and tofu burger. Clear and graphic illustrated spreads show you how to choose which vegetables, fish or grains to optimise your health and which can help with specific ailments. Shoku-Iku also means learning how to eat, making time for your meals and serving a spread of dishes to honour your body, even if you are eating alone. With this book, you too can eat like the long-lived Japanese. The recipes are joyful and playful: learn to make dolls or 'cupcakes' from sushi, celebrate a party with a Japanese shabu-shabu, or hot pot, where you and your guests cook your food in a communal pot, or enjoy a 'full Japanese' garden breakfast.

Let s Cook Japanese Food

Let s Cook Japanese Food Author Amy Kaneko
ISBN-10 0811848329
Year 2007-03-08
Pages 168
Language en
Publisher Chronicle Books
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"Yum!" thought Amy Kaneko when she tasted the Japanese home cooking she'd married into. Even better, turned out it uses easy-to-find ingredients, and she couldn't believe how simple the techniques are for food this delicious. This terrific cookbook showcases 70 of Amy's favorite recipes, includingTonkatsu (crispy pork cutlets in a tangy sauce) and Onigiri (cute little rice balls stuffed with salmon). A glossary describes the more unusual ingredients and a source list makes it a snap to find and use Japanese specialties such as daikon, miso, and wasabi. It's tasty, it's practical, it's a wow with family and friendsso Let's Cook Japanese Food!

Japanese Farm Food

Japanese Farm Food Author Nancy Singleton Hachisu
ISBN-10 9781449418298
Year 2012-09-04
Pages 386
Language en
Publisher Andrews McMeel Publishing
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'Japanese Farm Food' offers a unique window into life on a Japanese farm through the simple, clear-flavoured recipes cooked from family crops and other local, organic products. The multitude of vibrant images by Kenji Miura of green fields, a traditional farmhouse, antique baskets and ceramic bowls filled with beautiful, simple dishes are interwoven with Japanese indigo fabrics to convey an intimate, authentic portrait of life and food on a Japanese farm.

The Longevity Kitchen

The Longevity Kitchen Author Rebecca Katz
ISBN-10 9781607742951
Year 2013-02-26
Pages 256
Language en
Publisher Ten Speed Press
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A collection of 125 delicious whole-foods recipes showcasing 16 antioxidant-rich power foods, developed by wellness authority Rebecca Katz to combat and prevent chronic diseases. Despite our anti-aging obsession and numerous medical advances, life spans are actually shortening because of poor lifestyle decisions. But it doesn't have to be so. Food-as-medicine pioneer Rebecca Katz highlights the top sixteen foods proven to fight the most common chronic conditions. Katz draws on the latest scientific research to explain how super foods such as asparagus, basil, coffee, dark chocolate, kale, olive oil, sweet potatoes, and wild salmon can build immunity, lower cholesterol, enhance memory, strengthen the heart, and reduce your chances of developing diabetes and other diseases. This practical, flavor-packed guide presents the most effective—and delicious—ways to use food to improve the performance of every system in the body. Katz explains the health advantages of each main ingredient, and includes menu plans to address specific symptoms and detailed nutritional information for each recipe. Easy-to-find ingredients are incorporated into a powerful arsenal of tantalizing recipes, including: • Roasted Asparagus Salad with Arugula and Hazelnuts • Costa Rican Black Bean Soup with Sweet Potato • Black Cod with Miso-Ginger Glaze • Herby Turkey Sliders • Thyme Onion Muffins • Yogurt Berry Brûlée with Almond Brittle Based on the most up-to-date nutritional research, The Longevity Kitchen helps you feed your family well and live a long and vibrant life.

Japanese Cooking Contemporary Traditional

Japanese Cooking Contemporary   Traditional Author Miyoko Nishimoto Schinner
ISBN-10 1570670722
Year 1999-01-01
Pages 174
Language en
Publisher Book Publishing Company (TN)
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Japanese and vegetarian food expert Miyokko Mishimoto Schinner presents traditional Japanese dishes and regional specialities from Kyushu in the south to Hokkaido in the north. She draws from the tradition of vegetarian cooking in Buddhist temples, as well as the vegetable-based dishes found in traditional Japanese cuisine. For dishes usually prepared with meat, fish or fowl, Miyoko has created innovative substitutes utilizing vegetarian foods like tofu and seitan, to create recipes suitable for vegans.

Healthy Eating for Life

Healthy Eating for Life Author Robin Ellis
ISBN-10 9780716023548
Year 2014-01-09
Pages 192
Language en
Publisher Hachette UK
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A collection of simple but tasty recipes from Robin Ellis based on the Mediterranean way of cooking. Includes such recipes as Chilled Curried Apple Soup; Sweet Potato, Fennel and Smoky Bacon au Gratin; Cauliflower Roasted with Garlic and Coriander Seeds; Turkish Spinach with Rice; Smoky Spanish Fish Stew; Chicken and Leeks with Lemon; Pork Chops Braised with Rosemary, Garlic and Thyme; Hazelnut Pasta; Chickpea, Leek and Fennel Curry; Peaches in Honey and Lime; and much more.

The Blue Zones Second Edition

The Blue Zones  Second Edition Author Dan Buettner
ISBN-10 9781426209499
Year 2012-11-06
Pages 336
Language en
Publisher National Geographic Books
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Since publishing his bestselling The Blue Zones, longevity expert and National Geographic Explorer Dan Buettner has discovered a new Blue Zone and launched a major public health initiative to transform cities based on principles from this book. The Blue Zones, Second Edition is completely updated and expands his bestselling classic on longevity, drawing on his research from extraordinarily long-lived communities--Blue Zones--around the globe to highlight the lifestyle, diet, outlook, and stress-coping practices that will add years to your life and life to your years. The new Blue Zone is Ikaria, Greece, where strong, sweet wine, family, and a Mediterranean diet all play a role in longer life. Also new in this book is a reading group guide, designed for groups to read about, discuss, and implement many of the simple changes advocated for better health. A long, healthy life is no accident. It begins with good genes, but it also depends on good habits. If you adopt the right lifestyle, experts say, chances are you may live up to a decade longer. Buettner has led teams of researchers across the globe--from Costa Rica to Sardinia, Italy, to Okinawa, Japan and beyond--to uncover the secrets of Blue Zones. He found that the recipe for longevity is deeply intertwined with community, lifestyle, and spirituality. People live longer and healthier by embracing a few simple but powerful habits, and by creating the right community around themselves. In The Blue Zones, Second Edition, Buettner has blended his lifestyle formula with the latest longevity research to inspire lasting, behavioral change and add years to your life. Region by region, Buettner reveals the "secrets" of longevity through stories of his travels and interviews with some of the most remarkable--and happily long-living people on the planet. It's not coincidence that the way they eat, interact with each other, shed stress, heal themselves, avoid disease, and view their world yield them more good years of life. Buettner's easy to follow "best practices" and list of healthy lifestyle choices from the Blue Zones will empower readers to live longer, healthier, more fulfilling lives.

Clean Green Eats

Clean Green Eats Author Candice Kumai
ISBN-10 9780062388742
Year 2015-06-23
Pages 304
Language en
Publisher HarperCollins
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Clean up your diet and look and feel better than ever with this simple, beautiful cookbook featuring more than 100 recipes that make it easy and delicious to eat clean and green. We all know we should eat more green foods, but after a few variations on the same salad, juice or smoothie, it’s easy to run out of ideas that excite our taste buds. In Clean Green Eats, celebrity chef Candice Kumai offers an answer to that dilemma, offering more than 100 simple, unique and delicious recipes made from whole foods packed with of nutrients that will help you lose weight, detox, and look amazing. All of her recipes are effortlessly gluten free (no complicated ingredients required!) and while a plant-based diet is the focus, the idea of “meat as a treat”—eating high-quality, sensible portions of animal protein—is also central to her plan. Clean Green Eats kicks off with Candice’s one week cleanse, which includes juices, smoothies, and simple meals, and continues with a six-week plan to develop healthy practices that will last a lifetime. There’s no deprivation with Candice’s delicious drinks, breakfasts, snacks, soups, salads, sides, mains, and desserts. Start your day with a Coconut Almond Green Smooth or Cinnamon-Spiced Granola. For lunch, fill up on Farro, Edamame, and Pea Salad. Whip up Asian Ginger Garlic Steak Salad, Superfood Curry Salmon Salad, or Chili Lime Shrimp Tostadas for a delicious dinner. For a fabulous finale, she includes desserts like Vegan Dark-Chocolate Avocado Cake and Banana Chocolate Chip Cookie Dough ‘Ice Cream.’ Banish the processed food, sugar, and carb habits that lead to fatigue, belly bloat, poor digestion, and constant cravings—let Clean Green Eats help you look and feel better than ever, no deprivation required!

Kansha

Kansha Author Elizabeth Andoh
ISBN-10 9781607743965
Year 2012-02-28
Pages 304
Language en
Publisher Ten Speed Press
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The celebration of Japan’s vegan and vegetarian traditions begins with kansha—appreciation—an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources. In these pages, with kansha as credo, Japan culinary authority Elizabeth Andoh offers more than 100 carefully crafted vegan recipes. She has culled classics from shōjin ryōri, or Buddhist temple cuisine (Creamy Sesame Pudding, Glazed Eel Look-Alike); gathered essentials of macrobiotic cooking (Toasted Hand-Pressed Brown Rice with Hijiki, Robust Miso); selected dishes rooted in history (Skillet-Scrambled Tofu with Leafy Greens, Pungent Pickles); and included inventive modern fare (Eggplant Sushi, Tōfu-Tōfu Burgers). Andoh invites you to practice kansha in your own cooking, and she delights in demonstrating how “nothing goes to waste in the kansha kitchen.” In one especially satisfying example, she transforms each part of a single daikon—from the tapered tip to the tuft of greens, including the peels that most cooks would simply compost—into an array of wholesome, flavorful dishes. Decades of living immersed in Japanese culture and years of culinary training have given Andoh a unique platform from which to teach. She shares her deep knowledge of the cuisine in the two-part A Guide to the Kansha Kitchen. In the first section, she explains basic cutting techniques, cooking methods, and equipment that will help you enhance flavor, eliminate waste, and speed meal preparation. In the second, Andoh demystifies ingredients that are staples in Japanese pantries, but may be new to you; they will boost your kitchen repertoire—vegan or omnivore—to new heights. Stunning images by award-winning photographer Leigh Beisch complete Kansha, a pioneering volume sure to inspire as it instructs. From the Hardcover edition.

Japanese Cooking

Japanese Cooking Author Shizuo Tsuji
ISBN-10 4770030495
Year 2007-02-16
Pages 507
Language en
Publisher Kodansha International
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For pre-readers: baby Moses endurance lessons the burning bush the exodus 10 commandments marching on not murmuring. Energetic enjoyable stories of a great Bible hero!